The rain god has ditched us this year. And so has the Hilsa. Given the present condition of Indian Ganga and Bangladeshi Padma rivers the Hilsa is all set to go to the Myanmar rivers. According to reports this year the number of Hilsa caught is 90% less than the number of Hilsa caught last year. As a result their price is sky rocketing. Even a small Hilsa of 500gm is selling at a rate of Rs. 500. But our enthusiasm remains un-damped. It’s rainy season, with or without rain, so how can our meal be complete without the tastiest fish in the world? If you are like me, then surely you also can’t control yourself when you see fresh Hilsa in the market, and buy it notwithstanding the hole it is going to burn in your pocket. So for people like me, here are some of the Hilsa recipes for you to try. Grab it before it becomes the next Dodo bird.
Steamed Hilsa –
Ingredients –
1. 5-6 pieces of Hilsa Fish
2. 2 tbsp Mustard seeds
3. 2 tsp Poppy seeds (You can ignore this also)
4. 3-4 hot Green Chilli
5. 1 heaped tsp Yogurt
6. 2tsp Mustard oil
7. 1/4 tsp Turmeric powder
8. salt to taste
9. Kasundi (If you have)
Method –
1. Soak the Mustard seeds, Poppy seeds and the green chilies in less than 1/2 cup of water for 10-15 minutes
2. Grind the above with little salt to make a thick mustard paste
3. In a bowl add the above mustard paste, yogurt, mustard oil, turmeric powder, salt. Mix well. This is the mustard sauce you will use for the fish. If you have Kasundi, add some to this.
4. Wash and clean the Hilsa
5. Smear an oven safe bowl with little mustard oil. Place the fish pieces in the bowl in one single layer. Pour the prepared mustard sauce over it so that it covers all the fish pieces nicely. Add 3- 4 slit green chili on the top and drizzle 1 tsp or more of Mustard Oil on them
6. Cover the bowl with an aluminum foil and at 375F bake for 25-30 minutes
7. After 10-15 minutes from start remove the foil cover and bake for the rest 15 minutes open
8. Serve hot with rice. Does not taste that great if stored and served later.
Alternatively –
Smear a pressure cooker safe bowl with little mustard oil. Place the fish pieces in the bowl in one single layer. Pour the prepared mustard paste or sauce over it so that it covers all the fish pieces nicely. Add 4 slit green chili on the top and 1 tsp or more of Mustard Oil on them
Hilsa with tomatoes and brinjal–
Ingredients –
1. 3-4 pieces Hilsa
2. 1 small Eggplant
3. 3 Tomatoes
4. 2 slited Green chillies
5. 1/2 tsp Panch phoron
6. 1/2 tsp Turmeric powder
7. 1/4 tsp Coriander powder
8. 2 tbsp Mustard oil
9. Salt to taste
Method-
1. Dice the Eggplant and tomatoes into cubes.
2. Wash and clean the fish pieces.
3. Marinate the pieces with salt and turmeric powder for 15-20 minutes.
4. Heat the oil in a pan; fry the fish for 3-4 minutes until turns to golden brown.
5. Add the panch phoron in the same oil and allow the seeds to splutter.
6. When the seeds start spluttering, add the Eggplant and tomato, sauté for 2-3 minutes.
7. Add the turmeric, coriander powder and chilies, fry until the tomato starts getting mushy.
8. Add 1 tbsp of water and bring to boil.
9. When starts bubbling, add the fried fish pieces and stir.
10. Season with salt, cover and simmer for 7-8 minutes.
11. Garnish with chopped coriander and serve hot with rice.
Kochu Hilsa –
Ingredients –
1. Hilsa head (washed) cut into 2 pieces
2. Boiled Cola cassia stems - 5 bunches
3. Grated Coconut- 1
4. Green Chilies (paste) – 3 tbsp
5. Mustard oil – 2tsp
6. Coriander powder - 4tsp
7. Red chili powder - 2 tsp.,
8. Salt - to taste
9. Sugar - a pinch,
10. Cumin seeds - 1/2 tsp,
11. Bay leaves- 3
Method -
1. Marinate the fish with salt and turmeric.
2. Heat oil in pan and fry the marinated fish. Remove and keep aside.
3. In the same oil sauté cumin seeds, bay leaves and sugar.
4. Grind the boiled Cola cassia stems to a paste form and add it to the pan.
5. Mix well and add the coconut, green chilies, coriander powder and salt.
6. Add the fried fish head and cook until dry
7. Break the fish head with the stirring spoon. Remove from fire.
Hilsa in sour gravy–
Ingredients –
1. 3-4 pieces Hilsa
2. 1 small Eggplant
3. 1 medium size Tamarind
4. 1 dry Red Chilly
5. 1/2 tsp Turmeric powder
6. 1/2 tsp Red chili powder
7. 1/2 tbsp Oil
8. Sugar to taste
9. Salt to taste
Method –
1. Wash the Hilsa pieces and marinate with turmeric and salt for 10-12 minutes..
2. Soak the tamarind in half cup of water for 15-20 minutes.
3. Extract the thick pulp from tamarind and keep aside.
4. Heat oil in a kadhai, fry the fish pieces until turns to golden color and keep aside.
5. Slice the eggplant in length wise.
6. Add the chilies in the same oil and sauté for 30-40 seconds.
7. Add the egg plants, salt, turmeric powder and chili powder, stir well.
8. Fry the eggplant until turns to pinkish color and add the tamarind pulp, bring to boil.
9. Add the sugar, stir and cook until the eggplant becomes soft.
10. Add the fish pieces and cook for another 2-3 minutes.
11. Serve hot with rice.
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